Chicken Potpie

By JAmero4702

Ingredients

• Pillsbury pastry
• 1 10oz package frozen peas and carrots
• 1/2 cup chopped onion
• 1/2 cup chopped fresh mushrooms
• 1/4 cup margarine or butter
• 1/3 cup flour
• 1/2 tsp salt
• 1/2 tsp dried sage, marjoram, or thyme, crushed
• 1/8 tsp pepper
• 2 cups chicken broth
• 3/4 cup milk
• 3 cups cubed cooked chicken or turkey
• 1/4 cup snipped parsley
• 1/4 cup chopped pimento

Details

Servings 6
Preparation time 15mins
Cooking time 27mins

Preparation

Step 1

Cook peas and carrots according to package directions. Drain. In a saucepan cook onion and mushrooms in margarine or butter till tender. Stir in flour, salt, sage, marjoram, or thyme, and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, pimento; heat till bubbly. Pour chicken mixture into six 10 oz round casseroles. (Or use a 12x7 1/2x2 inch baking dish.)
Place pastry over dish. Flute edges and cut slits in the top to let steam escape. Bake in a 450 degree oven for 12 to 15 minutes or till pastry is golden brown.


Biscuit topped chicken pot pies: Prepare as above, except omit pastry. Cut one package (6) refrigerated biscuits into quarters and arrange atop bubbly chicken mixture. Bake in a 400 degree oven about 15 minutes or till biscuits are golden.